Bran Flakes Muffins With Raisins Recipes

RAISIN BRAN MUFFINS

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

MOLASSES BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12 cup muffin pan.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a separate medium bowl, mix skim milk, molasses, egg, and vegetable oil. Mix in the bran cereal. Thoroughly stir in the flour mixture. Transfer to the prepared muffin pan.
• Bake 20 minutes in the preheated oven, until a knife inserted in the center of a muffin comes out clean.

BRAN MUFFINS

Steps:

• Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.
• Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.
• In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.
• In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.
• Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

RAISIN BRAN MUFFINS THAT WORK

Steps:

• Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
• In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
• Stir in bran; let stand for 5 minutes.
• In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
• Carefully stir in raisins, being careful not to overmix.
• Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
• Spoon into paper-lined muffin cups, filling right to the top.
• Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
• As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
• Remove muffins from pan and cool on rack.

OATMEAL BRAN MUFFINS WITH RAISINS & PECANS

Steps:

• In a bowl, combine the 100% Bran cereal with the boiling water and let stand until cool.
• In the bowl of your mixer on high speed, beat the butter and sugar until light and fluffy.
• Add the buttermilk, eggs, extract, and soaked bran, mixing well and scraping down the bowl after each addition.
• Add the flour, All-Bran, oatmeal, baking soda and salt.
• Mix well.
• Fold in the raisins and pecans.
• Cover the mixture tightly and refrigerate for at least 2 hours, but you can refrigerate for up to 2 weeks.
• Preheat the oven to 425°F.
• Grease or line with paper liners 18 muffin cups.
• Spoon the batter into each, filling them full.
• Bake until browned on top and the edges are starting to pull away from the sides, about 25 minutes.
• Remove from the oven and turn out onto a rack to cool for 10 minutes before serving.
• Note: This recipe is great for when company comes--I make up a batch, and keep in the fridge.
• Make as few or as many muffins as I like each morning.
• My husband likes to have this in the fridge sometimes so he can bake himself a few muffins for breakfast or the commute into work.
• Good "do ahead" mix.

EASY RAISIN BRAN MUFFINS

Steps:

• 1. Sift together : flour , baking powder , salt and sugar.
• 2. Combine : beaten egg , milk and slightly cooled melted fat.
• 3. Add to floured mixture ; stirring only enough to dampen the flour.
• 4. Fold in raisin bran flakes or bran flakes and raisins ; being careful not to over mix.
• 5. Fill well greased 2-1/2" muffin cups 2/3 way full.
• 6. Bake @ 400° for 15-18 minutes.
• 7. NOTE : To maintain there original freshness , store in an air tight container , and Re-heat them up wrapped in foil.